These Cranberry Orange Muffins are a delightful twist on your typical breakfast treat, combining the tartness of cranberries with the refreshing zest of oranges. Perfect for brightening up a chilly morning or adding a splash of color to your brunch table, they're a must-try for anyone looking to mix things up with a bit of seasonal flair.
Butter is the base fat in this recipe, providing richness and moisture. We use unsalted so we can control the saltiness of the muffins. Granulated sugar sweetens the muffins just enough to complement the tart cranberries. Eggs help bind the ingredients together while adding structure and moisture. Sour cream ensures a tender crumb while adding a slight tang. Freshly squeezed orange juice and orange zest infuse the muffins with citrusy brightness. Vanilla extract rounds out the flavors with a subtle warmth. The flour forms the foundation, while baking powder and baking soda provide lift and ensure the muffins rise beautifully. Salt enhances all the flavors. Finally, cranberries are the star of the show, offering bursts of tartness in every bite.
These muffins are delightful served warm with a pat of butter or a dollop of clotted cream. Pair them with a hot cup of Earl Grey tea for an afternoon treat, or alongside a savory omelet for a balanced brunch. They also make a lovely addition to a holiday breakfast spread.
First things first, preheat your oven to 350°F (175°C) and line your muffin tin with paper liners. This will make sure your muffins don't stick and are easy to remove.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter, ensuring your muffins are nice and airy.
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Then, stir in the sour cream, orange juice, orange zest, and vanilla extract. The batter should be smooth and well-mixed at this point.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leaveners and salt are evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Over-mixing can lead to dense muffins, so be gentle.
Gently fold in the chopped cranberries. Be careful not to crush them too much as you fold, which helps keep the muffins looking pretty and colorful.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. This allows room for the muffins to rise without overflowing.
Bake in your preheated oven for 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This little rest helps them firm up just enough to handle.
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